1/4 quart of soy sauce?? is that 8 oz?
1/2 POUND of brown sugar???
1/2 POUND of minced garlic??? I'll be mincing forever!
1/4 quart of water??? again is that 8oz??

If anyone can decifer this, I would appreciate the help.

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I made these wings, with delicious results, last year, and here's what I did when I realized the poaching liquids amounts were unusual:

I actually skipped the poaching altogether, and since deep frying would add extra fat and calories, I simply put these under the broiler! I turned them every 5 minutes for a total of about 30-40 minutes, then tossed them with the sticky sauce. Then I sprinkled them with sesame seeds and sliced green onions (scallions). They were delicious and tasted just as we remembered from the Kona Cafe!

I made these wings, with delicious results, last year, and here's what I did when I realized the poaching liquids amounts were unusual:

I actually skipped the poaching altogether, and since deep frying would add extra fat and calories, I simply put these under the broiler! I turned them every 5 minutes for a total of about 30-40 minutes, then tossed them with the sticky sauce. Then I sprinkled them with sesame seeds and sliced green onions (scallions). They were delicious and tasted just as we remembered from the Kona Cafe!

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Thank you very much... I have already been to the supermarket for the week so I will give them a try next weekend.

remove seeds from peppers and place in a small bowl. Heat 6 tablespoons of heavy cream over low heat just until simmering; pour over peppers. Cover & set aside of 15 minutes. Strain & discard peppers.
Melt chocolate in microwave or over double boiler, being careful not to burn; set aside. Whip heavy cream and sugar to soft peaks. Set aside
Combine melted chocolate, egg yolks and chili cream. Stir in 1/3 of whipped cream to the mixture, then fold in the balance.

To Serve:

place half of the cake cubes in bottom of trifle bowl.
Drizzle half of the caramel sauce over cake, then top with mousse.
Repeat process forming 2 layers ending with mousse.
Refrigerate for 4 hours
Sprinkle lightly with Fleur de Sel just before serving, using no more than 1/2 teaspoon.

Thanks so much for posting that recipe greeneyes. This is the first time in years I haven't purchased the Epcot Festival recipe book because there seemed to be so many repeats. In case you ever have extra time and would like to transcribe the new recipes from the 2012 book, it would be much appreciated. Has anyone bought the new Delicious Disney Holidays book yet? I haven't yet but plan to.

Preheat oven to 375°F. Spray a 9×13 cake pan with cooking spray. Prepare brownie batter per package directions and pour into prepared cake pan. Bake 20 to 22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
Turn oven to broil.
Place marshmallows over brownies. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 to 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
Drizzle hot fudge sauce over top of toasted marshmallows.
Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows. Serve immediately.

Make Kali River Mango Margarita by taking ingredients and blending with ice
Make Maharaja Lime Margarita by taking ingredients and blending with ice
Make Bali Hai Strawberry Margarita by taking ingredients and blending with ice
Carefully pour each margarita on top of the next so it will layer.

Chicken and Coconut SoupFood and Wine Festival in EPCOT at Disney World

Saute the onion and garlic in the oil in a large saucepan over medium heat.
Add the curry paste, lemongrass, ginger and lime leaves.
Cook, stirring, until browned and fragrant, about 4 minutes.
Add the chicken stock and bring the mixture to a boil; lower heat and simmer for 15 minutes to let the spices infuse the stock.
Stir in the coconut milk, chicken, and mushrooms and simmer until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
Stir in the lime juice and fish sauce; taste and adjust seasonings. To serve, garnish with scallions and cilantro. (You may remove the lemongrass and lime leaves before serving.)

Directions - Sponge Cake
Preheat oven to 400 degrees.
Line the bottom of a 13 x 9 x 2 metal baking pan with parchment paper.
Spray generously with nonstick spray with flour and set aside.
Sift flour and cocoa powder into a small bowl and set aside.
Crack eggs into a large bowl.
Beat eggs with an electric mixer on low speed for 1 minute.
Increase speed to medium - high and add sugar.
Beat until mixture is thick and pale, about 3 minutes.
Sift dry ingredients over egg mixture and fold until just blended.
Transfer batter to prepared pan, spreading evenly to edges.
Bake until cake springs back when pressed gently with your fingertips. 10 to 12 minutes.
While cake is still warm, slide it out of the pan, with the parchment still attached, onto a clean kitchen towel.
Beginning at one narrow end, use the kitchen towel to roll the cake along with the parchment paper into a cylinder.

Directions - Chocolate Ganache
Place chocolate in a medium heat-safe bowl, heat cream in a small saucepan until hot (do not boil).
Pour cream over chocolate and stir until chocolate melts.

Directions - Chocolate Glaze
Bring a small pot of water to a gentle simmer over medium heat. Combine chocolate
and com syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
Heat in bowl until chocolate melts and ingredients are well combined.

Directions - Chocolate Mousse
Bring a few inches of water in a small pot to a gentle simmer over medium heat.
Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
Place the bowl on the pot and heat until chocolate is melted, stirring often.
When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
Whip cream at high speed to stiff peaks, about 2 minutes; do not overbeat.
Stir 1/4 of whipped cream into chocolate to lighten.
Gently fold 1/3 of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain.
Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.

Directions - Assembly
Carefully unroll cake from the towel; remove towel. Spread 2/3 of mousse over cake surface.
Roll cake back up, over the mousse, peeling off the parchment paperas you go.
Once the cake is rolled, wrap the parchment paper around it to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
Remove parchment paper from cake and evenly spread remaining mousse over cake.
Pour glaze over top; refrigerate until glaze has set, about 30 minutes.
Drizzle with ganache.

Make standard Carrot Cake recipe.
Drop rounded off spoonfuls onto cookie sheets.
Bake according to Carrot Cake recipe instructions
Once the cookies are done, set them aside to cool.
Whip together remaining ingredients and place a tablespoon or more of icing onto cookie.
Sandwich two cookies together to complete.

I was wondering if someone can send me the PDF that purple eater has been sending. I'm looking for the recipe brachiosaurus bruschetta. I can't seem to pm purple eater. Maybe I can reply tosomeone or. If you can post the recipe

I used the Ooey Gooey Toffee Cake Recipe from page 147 and found that it was really good, but also really sweet. Sweeter than at Liberty Tree Tavern. Has anyone else had this problem or know how to correct it?
I didn't sift the powdered sugar and thought that might be why, but I measured it by weight, not by cup so I dont think that would cause the problem. Any suggestions on how to cut down on the sweetness?
TIA!

Thanks so much for posting that recipe greeneyes. This is the first time in years I haven't purchased the Epcot Festival recipe book because there seemed to be so many repeats. In case you ever have extra time and would like to transcribe the new recipes from the 2012 book, it would be much appreciated. Has anyone bought the new Delicious Disney Holidays book yet? I haven't yet but plan to.

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Thanks Tatania for posting the new recipes. I really appreciate the time you take to type them up and to provide your reviews. I added these recipes to my file.

I was wondering if someone can send me the PDF that purple eater has been sending. I'm looking for the recipe brachiosaurus bruschetta. I can't seem to pm purple eater. Maybe I can reply tosomeone or. If you can post the recipe

Much appreciated

Click to expand...

I am not sure if there is a recipe for Brachiosaurus Bruschetta posted. By the way, you need 10 posts before you can PM someone here.

I used the Ooey Gooey Toffee Cake Recipe from page 147 and found that it was really good, but also really sweet. Sweeter than at Liberty Tree Tavern. Has anyone else had this problem or know how to correct it?
I didn't sift the powdered sugar and thought that might be why, but I measured it by weight, not by cup so I dont think that would cause the problem. Any suggestions on how to cut down on the sweetness?
TIA!

Click to expand...

I have to say I rarely use the full amount of sugar called for in any recipes. I would try with 3/4 of the amount called for and see if that helps. I usually do 1/2 to 3/4 the sugar in recipes and the cakes still rise as expected.

remove seeds from peppers and place in a small bowl. Heat 6 tablespoons of heavy cream over low heat just until simmering; pour over peppers. Cover & set aside of 15 minutes. Strain & discard peppers.
Melt chocolate in microwave or over double boiler, being careful not to burn; set aside. Whip heavy cream and sugar to soft peaks. Set aside
Combine melted chocolate, egg yolks and chili cream. Stir in 1/3 of whipped cream to the mixture, then fold in the balance.

To Serve:

place half of the cake cubes in bottom of trifle bowl.
Drizzle half of the caramel sauce over cake, then top with mousse.
Repeat process forming 2 layers ending with mousse.
Refrigerate for 4 hours
Sprinkle lightly with Fleur de Sel just before serving, using no more than 1/2 teaspoon.

I have to say I rarely use the full amount of sugar called for in any recipes. I would try with 3/4 of the amount called for and see if that helps. I usually do 1/2 to 3/4 the sugar in recipes and the cakes still rise as expected.

Click to expand...

Thanks! I will try that and see if it helps! I am thinking about making myself an Ooey Gooey Birthday Cake next week so my family that didnt get to go can try it.

The one thing I've wanted the recipe to is the basmati rice
they serve at Sanaa. . . .it's delicious and I ate a lot of it
by itself. . .what are the small black seeds in it? I would love
to replicate it at home. I had it with the durban chicken and the
lamb vindaloo.